Fritada Ecuatoriana Con Mote Sucio Y Agua De Manos (Ecuadorian-Style Spareribs with “Dirty Mote”)
Fritada Ecuatoriana Con Mote Sucio Y Agua De Manos (Ecuadorian-Style Spareribs with “Dirty Mote”)
Serves 6
INGREDIENTS:
4 1/2 pounds meaty spareribs, cut into 3-by2-inch sections
(you can have the butcher do this)
Salt
1 Tablespoon ground cumin
1 teaspoon freshly ground black pepper
12 garlic cloves, peeled and coarsely mashed or finely chopped and mashed
1 Tablespoon red wine vinegar
6 cups cooked Andean Hominy (See below)
FOR THE SALSA
2 ripe large tomatoes (about 7 ounces each), coarsely chopped
1 medium red onion (about 8 ounces), cut lengthwise in half and finely sliced
1/2 head iceberg lettuce, finely shredded
1 Tablespoon fresh lime juice
INSTRUCTIONS:
1. Place the ribs in a large bowl or baking dish. Rub with 1 Tablespoon salt and the cumin, pepper, garlic, and vinegar. Refrigerate, covered with plastic wrap, for at least 2 hours or up to 24 hours, to intensify the flavor.
2. Place the ribs in a heavy pot, cover and simmer over medium-low heat until tender, 1 to 1-1/2 hours; check often for doneness and to make sure they don’t scorch (add a little bit of water if necessary). Uncover the pot and increase the heat to brown the meat, about 15 more minutes. Transfer the ribs to a serving platter, leaving the fat in the pot, and set aside in a warm place. Stir the hominy into the pot and sauté, stirring just enough to heat it through and to let it absorb the flavor of the fat. Remove from the heat.
3. While the ribs cook, mix all the ingredients for the salsa in a small bowl.
Mote Pelado (Andean Hominy)
One 16-ounce package Andean corn for mote (sold as maíz pelado or mote pelado under many brand names, including Goya).
Place the corn in a large bowl and cover with cold water. Let soak overnight. Drain the corn and place in a heavy 8-quart pot. Add 4 quarts of water and bring to a boil over high heat. Lower the heat to medium and cook, covered, until soft, 1½ to 2 hours. To determine when the mote is cooked properly, take a couple of kernels out of the water and split them open. If the interior looks whitish and mealy, it is not done—properly cooked mote is translucent. (Cooked Andean mote does not burst open like a cotton ball, as does Mexican pozole, which has been specially trimmed to remove the germ tip.). Drain the mote and proceed with any recipe. (Stored covered in the refrigerator, mote will keep for about 2 days.)
Llapingachos Con Aji De Maní
(Ecuadorian Potato & Cheese Patties with Peanut Sauce)
Serves 4
INGREDIENTS:
4 medium russet potatoes (about 1 1/2 pounds), peeled and quartered
1 Tablespoon plus 1/4 teaspoon salt
6 scallions, white part only, finely minced
3 ounces soft, crumbled fresh cow’s-milk cheese, preferably an Ecuadorian queso fresco or
Monterey Jack cheese, coarsely grated (about 2/3 cup)
1/2 teaspoon freshly ground black pepper
1/4 cup achiote-infused corn oil (see below) for frying
1 2/3 cups Ecuadorian Peanut and Milk Sauce (see below)
INSTRUCTIONS:
1. Place the potatoes in a medium pot, add 2 quarts water and 1 Tablespoon salt, and bring to a boil. Reduce the heat and simmer until soft, about 15 minutes. Drain. Pass the hot potatoes through a potato ricer or a food mill into a bowl. Let cool slightly. When the puree is still warm to the touch, add the scallions, cheese, remaining ¼ teaspoon salt and pepper, and mix well. Shape the puree into 12 balls, using about 2 heaping tablespoons of puree for each, and flatten into patties 3 inches across and ½ inch thick. Place on a baking sheet lined with parchment paper and refrigerate, loosely covered with plastic wrap, for at least 20 minutes before cooking or they will stick to the pan and fall apart. (The patties can be refrigerated for several hours.)
2. Heat a 10-inch nonstick skillet or well-seasoned skillet over medium heat. Brush the skillet lightly with achiote oil. Place 3 or 4 patties in the skillet, brush the top of each with achiote oil, and cook for 3 minutes, or until a crust forms on the bottom. With a narrow spatula, flip the patties over and brown them on the other side for about 3 minutes. Transfer to a platter and cover loosely to keep warm. Repeat with the remaining patties.
Aceite O Manteca De Color (Achiote-Infused Oil Or Lard)
INGREDIENTS:
2 cups corn oil, extra-virgin olive oil, or freshly rendered lard
1/2 cup achiote seeds (about 3 ounces)
INSTRUCTIONS:
Place the oil and achiote in a small saucepan and heat over medium, heat until beginning to bubble. Remove from the heat and allow to cool. strain and discard the seeds.
Storing: Stored in a cool dark place, the oil will keep well for 1 to 2 months.
Aji De Mani / Ecuadorian Peanut and Milk Sauce
Makes about 1 1/2 cups
3 ounces unsalted roasted peanuts (about 3/4 cups)
3 Tablespoons achiote-infused corn oil or light corn oil or light olive oil
1 medium white onion (about 8 ounces) finely chopped (about 1 1/2 cups)
1/4 cup finely chopped cilantro
1/4 teaspoon ground cumin
1/2 cup whole milk
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
1. Grind the peanuts to a coarse paste with a mortar and pestle or food processor. Set aside.
2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until lightly golden, about 5 minutes. Add the cilantro, cumin, peanuts paste, milk, salt, and pepper. Cook, stirring, until the mixture is well blended, about 2 minutes. Serve at room temperature.
Storing: The sauce can be refrigerated, tightly covered, for 3 to 4 days. Bring to room
temperature before serving and thin slightly with some milk.
Recipe from: Gran Cocina Latina, by Maricel E. Presilla
Ecuador Recipes 2026
- Fritada Ecuatoriana Con Mote Sucio Y Agua De Manos (Ecuadorian-Style Spareribs with "Dirty Mote")
- Mote Pelado (Andean Hominy)
- Llapingachos Con Aji De Maní (Ecuadorian Potato & Cheese Patties with Peanut Sauce)
- Aceite O Manteca De Color (Achiote-Infused Oil Or Lard)
- Aji De Mani / Ecuadorian Peanut and Milk Sauce
